In a sauce pan over medium-high heat, bring 4 C water and quinoa to a boil.
Reduce heat to low and simmer for 15 minutes. Remove from heat.
In a covered sauté pan, heat the olive oil over medium-high heat.
Add the scallions and sauté for 2 minutes.
Add the sweet mini peppers, grape tomatoes and jalapeño and sauté for 5 minutes.
Add the chickpeas and kale, sprinkle with sea salt and pepper and stir to combine.
Add the apple cider vinegar and vegetable broth and bring to a simmer.
Cover and simmer for 10 minutes.
Serve the veggie stew over the quinoa and finish with a squeeze of lime.